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Nov 30, 2009

Involtini al Pomodoro

Cooking trends chase each other like waves, and those who follow the fashions accuse people who prefer traditional regional cuisines of granite immobility. Rather than that, you’ll agree that Italian regional cooking displays continuity, and when the current finger food fad or fusion sushi fashion is long forgotten, people will still be enjoying the traditional family dishes. Like for example, involtini.Involtini are made all over Italy. But this very easy meat recipe from le Marche is one of my favorite regional unfailing meat roll-ups.

If your veal cutlets are more than 1 cm (1/3”) thick, gently flatten them out with a meat tenderizer or the blade of your kitchen knife laid flat.Take the prosciutto, chopped parsley (if you're using it) and a slivers of garlic and combine them, seasoning with salt and pepper. Spread the “filling” over the slices of veal and roll them up, using a couple of toothpicks to hold each involtino shut.

In a skillet large enough to hold all the involtini in a single layer, sauté them in olive oil over a gentle flame, turning them carefully.When the involtini are evenly browned, pour in the wine and let it evaporate. Add the tomatoes and cook for 20 minutes. If necessary, reduce the tomato sauce by raising the temperature, but in that case remove the involtini from the pan to avoid overcooking. Right before serving them hot, sprinkle the involtini with freshly hand-torn basil leaves. Remember to remove toothpicks before devouring all with crusty bread to sop up the dribbly sauce.

Wine? A nice Conero red or–for those of you who are white wine lovers–a nice Verdicchio di Matelica.

I know it is hypocritical of me to say I don't eat veal and then admit that I enjoy lamb - but that's how it goes. I was very young when my dad more or less brainwashed me about the poor calves and I've not been able to eat it.

That looks so GOOD ! How can you do this just when I was starting to feel a little bit hungry after hours of blogging away ???

And how lucky you are to have received a letter from the President ! Better it would have been you who had crashed his party the other night, bringing him some of your delicious food... as far as I can tell the two people who crashed his party showed up empty handed... now how is that for ungrateful !

It's past my bedtime but I just had to take a peek at your blog. Now I will be off to sleep with visions of involtini dancing in my head. I fear that my pillow will be soaked with drool when I wake up.

Very nice. Interesting because in my family this is called braciole. I made our version for Christmas day. It was a dish that was made for special occasions but I am realizing there are more ways to make and serve this wonderful dish. Thanks for sharing your recipe. I will be trying this next time I make braciole or involtini!